If you’re a big breakfast person, you’ll LOVE this mashup of two classics — corned beef hash and waffles!
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Get the recipe: https://www.foodnetwork.com/recipes/corned-beef-hash-waffles-7999544
Corned Beef Hash Waffles
RECIPE COURTESY OF MOLLY YEH
Level: Easy
Total: 3 hr 50 min
Active: 45 min
Yield: 4 waffles
Ingredients
Corned Beef:
2 1/4 pounds corned beef brisket, rinsed
1 tablespoon peppercorns
1 tablespoon coriander seeds
2 bay leaves
Waffles:
Nonstick cooking spray, for the waffle iron
4 cups store-bought shredded potatoes, such as Simply Potatoes hash browns
2 large eggs, beaten
1/2 medium yellow onion, sliced
Kosher salt and freshly ground black pepper
Chopped chives, for garnish
Directions
Special equipment: a waffle iron
For the corned beef: Add the brisket, peppercorns, coriander and bay leaves to a Dutch oven and cover with water. Bring to a boil and then lower to a simmer. Simmer until the meat is very tender, 2 1/2 to 3 hours.
Remove the brisket from the liquid, allow to cool slightly and shred with a fork. Transfer to a large bowl.
For the waffles: Preheat a waffle iron and spray with cooking spray.
Add the shredded potatoes, eggs, onion and some salt and pepper to the bowl with the meat. Scoop 2 cups of the mixture into the waffle iron, pressing down gently to spread out in an even layer. Cook for 10 minutes. Repeat with the remaining waffle mixture. Garnish with chives.
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Original of the video here
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Video Transcription
my corned beef hash waffles are saltyand super crispy and they’re cool mashupof two breakfast classics waffles andhash to start I am just shredding upsome corned beef and corned beef isbrisket that’s been salt frying withspices until it’s really tender andflavorful all right now this is shreddedI’m gonna slice up an onion I’m justcutting this onion it’s a nice thinslices and these will mingle about withmy shredded potatoes and I like theselarger pieces as opposed to chopping myonion because I don’t want them to getstuck in the waffle iron and now I hadthree eggs which will help bind themixture togetherand now I’ll grab my shredded potato nowI prefer to buy the pre shreddedpotatoes from the store because thosepotatoes have had moisture drawn out ofthem and that helps the hashbrowns getcrispy so I’m gonna add 5 cups of theseto my bowl and you can use frozen orthawed if they’re frozenthey’ll thought pretty quickly and nowadd a few good pitches of salt he’s gota salt your potato as well and lots ofblack pepper now mix this all togetherto combine I want to make sure that theegg gets completely distributedthroughout the mixture so that it allholds together in the waffle iron okayI’ve got an even dispersal of potatoesand corned beef this is looking good andready to waffle it I’ve got my waffleheating up hot and I’m gonna grease itso that the waffles don’t sick and thiswill also help it get crispy and nowI’ll add 2 cups of my mixture to thewaffle iron that’s a good sizzleI’ll just judge it around get it evenlyspread out and then we’ll press down thetop I’ll cook it for about 10 minutesuntil it’s golden brown and crispy allover I can’t wait to bite into theseokay get a check on it oh my gosh I wishyou could smell it it’s so golden andcrispyokay I’m gonna keep on waffling down[Music]look at this gorgeous stack of wafflesokay now to finish these off I’ll topthem with some fresh chives just for apop of freshness and some color[Music]hmm so crispy and satisfyingI love the corned beef in there theseare gonna be a huge hit at breakfast[Music]youyou
Best view i have ever seen !
Best view i have ever seen !